Extension Folder 176 Revised August 1959 ..

• FLUID • EVAPORAnD • CONDENSED • NONFAT DRY U1, FRESH-FROZEN CONCENTRATED • DRY WHOLE • MALTED

Minnesota Is a State as skim with vitamin D and dry solids added. Fluid Dry Whole What happens to these people who do not get milk is marketed in quart, half-gallon, and gallon enough calcium? Adults may have a long continued Minnesota today ranks first in the nation in glass containers and also in quart and half-gallon Dry whole milk contains about 26 percent butter­ loss of calcium without symptoms appearing because production, third in whole milk, second in number fat in the dry form and should be refrigerated. paper containers. In the suburbs some milk is being losses from the blood and soft tissue may be replaced of milk cows on farms, and fourth in produc­ sold through automatic vending machines which dis­ by calcium withdrawn from the bones. This causes tion. Minnesota produces about 30 percent of all the pense quart and half-gallon paper containers of milk. Nonfat Dry Milk dried milk in the United States. ln 1958, 19.5 percent the bones to become brittle, which may explain the Homogenized milk is whole milk that has been put number of broken hips and bones in elderly people. of the farm income came from dairy products. through the homogenization process, which breaks Nonfat dry milk is whole milk with the butterfat Older people do not assimilate calcium as easily as up each fat globule into infinitely smaller ones and and water removed. young people, therefore it is very important that distributes them evenly throughout the milk, making Consumption of Dairy Foods they get their daily supply of milk. every drop as rich as the rest. Many people prefer Consumer preferences for dairy products have the rich taste of homogenized milk. Adults who do not consume milk either alone or changed since people have become calorie conscious. Use pasteurized milk to be safe. Malted milk is a combination of whole milk and a incorporated with other foods ordinarily obtain only People do not buy milk on the basis of the line liquid from the mash of barley malt and wheat flour, about 0.3 to 0.4 grams of calcium. This is half or less the way they did some years ago. Less and less cream Evaporated plus salt and soda. It is dried, then ground to a pow­ of the daily allowance for a man. is used in coffee. der. Malted milk contains 7.5 percent butterfat in The National Research Council suggests .8 gram Since 1935-39, the per capita consumption of fluid is sterilized, unsweetened whole the dry form. of calcium per day for normal maintenance of either milk, cheese, , and nonfat dry milk has in­ milk with 60 percent of its natural water content re­ Chocolate-flavored milk and milk drinks are sold man or woman regardless of their muscular activity. creased as 5een in table 1. moved by evaporation. It contains 7.9 percent butter­ by the quart in food markets. One quart of milk provides 1.15 grams of calcium. fat. All brands of evaporated milk manufactured in One quart of reconstituted nonfat dry milk made Table 1. Per capita consumption of dairy f-d•• the United States have vitamin D added. It is usually from one cup of dry milk powder provides 1.56 grams marketed in 6-ounce and 14½-ounce tin cans. of calcium. Besides milk and some milk products, Average Average Average good sources of calcium are few. A food supply may Commodity 1935-39 1945-49 1950-54 1957 1958 1959t Condensed seem to be liberal and varied and yet unless milk is pounds Milk is full to the brim with important nutrients used the diet is lacking in calcium. Cheese 5.5 6.8 7.6 7.8 7.9 8.2 is a sweetened evaporated milk the average person knows little about. Here is a list It is a well known fact that 99 percent of the Condensed and with 40 percent and 8.5 percent butterfat. It of the important food elements in one quart of milk. calcium in the body belongs to the bones. Little is evaporated milk 16.5 19.1 18.0 15.0 15.1 1"'.3 is sold in 14- and 15-ounce tin cans. ever heard about the importance of the other 1 per­ Fluid milk One quart of whole milk = • cent of calcium. Calcium is also necessary for the and cream 330.0 373.0 350.0 356.0 355.0 348.0 Fresh-Frozen Concentrated Milk Weighf-976 grams coagulation of the blood, for the regulation of the Nonfat dry milk action of the heart muscle. Calcium salts are abso­ solids (total) 39.6 47.8 47.3 48.1 48.4 47.9 Each container of the concentrate, which has two­ Protein 34.2 grams Iron .7 mg. lutely necessary to the normal action of the heart Ice cream (prod- thirds of the liquid removed, holds the equivalent of Fat 38.1 grams Vitamin A 1550 I.U. uct weight) 9.8 18.7 17.6 17.9 18.0 18.3 muscle. Calcium is important for capillary permea­ one quart of fresh milk. It is offered for sale in both Lactose (milk sugar) 47.8 grams Thia.,lne .35 mg. Butter, farm and Calories 666 Riboflavin 1.68 mg. bility, and is an activator of many enzymes. Calcium factory (actual frozen and unfrozen form, packaged in paper . Calcium 1152 mg. er Niacin 1.1 is essential for the function of the voluntary and auto­ weight) 16.8 10.5 8.3 8.5 8.6 SA In some markets it is less than the price of regular 1.15 grams nomic nervous systems. And, it also participates in fluid milk, and in others it is about the same. Phosphorus 908 mg. Ascorbic Acid 13 mg. the maintenance of osmotic pressure in body cells. • Source: Developments in the Dairy Industry in Minnesota. University of Minnesota Agricultural Extension Service Handbook Table 2 shows the quart equivalents of the various * Source: USDA Handbook No. 8. Phosphorus, another important food element in and Digest. June 1959. forms of milk as they appear at the retail level. milk, is an essential part of all cells and of various t Preliminary source: National Food Situation, April 1959. You probably have heard that out of a quart of enzymes. It is necessary for protein metabolism and Table 2. Whole milk equivalents fresh, whole milk or its equivalent, you get all the the formation of phospholipids, which are essential calcium you need for one day. Nutritionists generally to the structure and function of living cells. It is a The following are equal to 1 quart of whole milk: agree that the ordinary mixed diet of Americans, at part of muscle metabolism. Its need for normal bone 1 pint of evaporated milk plus 1 pint of water least among city and town dwellers, is probably more and tooth structure is well known. Fluid Milk quart of liquid skim plus 1½ ounces of butter often deficient in calcium than any other nutrient. Milk is the only source of milk sugar or lactose. cup plus 2 tablespoons of dried whole milk plus 1 quart of A recent survey made by the United States Depart­ Yet, we hear very little about the importance of this Milk is sold to consumers in the Minneapolis-St. water ment of Agriculture showed that 29 percent of the element's function in the body. Lactose is less sweet Paul area in various fluid forms-homogenized, regu­ cup of nonfat milk plus 1 quart of water plus 1½ ounces American people were not getting enough calcium­ and less soluble than sucrose. Lactose aids in the lar pasteurized, , cultured buttermilk, and of butter regardless of their income. assimilation of calcium. Through enzyme action, lac- MILK IS NATURE'S MOST PERFECT FOOD

tose yields glucose and galactose. Galactose may be The Care of Milk Handy As Can Be the source of material for the synthesis of the galac­ Nonfat dry milk is handy to carry and store. It tosides of the brain and nerve tissue. More simply To retain all the goodness in milk-particularly keeps for several months if stored in a cool dry place. stated, milk may be said to be a brain food. Liberal the -keep it clean, covered, and cold. Remem­ A one-pound package makes 4-5 quarts of fluid non­ quantities of lactose in the food may be an important ber the riboflavin found in milk is very sensitive to fat milk. aid to the maintenance of good intestinal conditions. light. Don't leave milk on the back porch, or in the If we lack essential unsaturated fatty acids in our car, or on the kitchen shelf. Keep it covered in the To Reconstitute Dry Milk diets we might have such deficiency sign as scaling, refrigerator. flaky skin or the scaling of epidermis of the feet, or Fluff dry milk before measuring. Measure 1 pint eczema. About 30 percent of the fatty acids in milk of tap water in a wide-mouth quart jar, and add 1 fat or butter are unsaturated. Unsaturated fatty acids cup of dry milk powder. Cover tightly, shake well, are important in the body for the utilization of the let stand until the foam subsides, and then add 1 B vitamins. pint of cold water. An alternative is to sprinkle the Proteins yield amino acids when digested. Pro­ Nationally the prices of fluid milk vary during the powder over the liquid in a bowl and beat with a teins are the building blocks of animal cells. Animals, year from below average in May and June to above rotary or electric mixer on low. including humans, must receive their proteins from average in November. Seasonally there is little change Reconstituted milk is best after it has been chilled foods. Proteins vary in nutritive value depending on in the price of nonfat dry milk, evaporated milk, for a few hours. Shaking the milk just before using their content of amino acids. Meats, milk, fish, and and cheese during the year. aerates it. After the nonfat milk is reliquified, keep it eggs are the best source of complete protein. Like­ in the refrigerator. wise, the protein present in these foods is known to be of high nutritive quality. Unless these foods are How We Spend Our Milk Money To Use It Dry consumed regularly, it is difficult to obtain the amounts of protein that are considered desirable. An A survey made in 1955 showed that dairy products In any recipe calling for milk, allow 4 table­ adult male needs 70 grams of good quality protein claimed one-sixth of this country's family food bill. spoons of dry milk plus 1 cup of water for each cup daily-one quart of milk would furnish 48.85 per­ Out of the $3.62 spent weekly by the average house­ of milk. Add the dry milk to the dry ingredients and cent of his daily needs. hold of one or more persons, one-half or $1.81 went the water to the liquids in the recipe. Milk programs should center on the homemaker for fluid whole milk. Butter accounted for 39 cents because her milk drinking habits affect the use of and cream, ice cream, processed milk, and cheese­ Dry Milk Is Fine for Mixes milk by her family and because she does most of $1.42. Mixes made with dry skim milk are modern time the shopping. You can stretch your milk money by-carrying and trouble savers. They can add extra nourishment From these facts, it is easy to see that no person milk from the store instead of having it delivered, as well as variety to meals. The addition of nonfat ever outgrows his need for milk. checking discounts offered by milk-delivery firms, dry milk to biscuit mixes improves the color, flavor, pricing large containers, and pricing different forms Everyone needs milk daily- appearance, volume, and nutritive value. Children: 3 to 4 cups (1½ pt. to 1 qt.) of milk. Teenagers: 4 or more cups (1 qt. or more) Recipes Using Dry Milk Adults, all ages: 2 or more cups (1 pt. or more) Expectant mothers: 4 or more cups (1 qt. or more) Biscuit Mix Nursing mothers: 6 or more cups (1 ½ qts. or more) 8 cups sifted flour 2 teaspoons salt 1 cup nonfat dry milk 1 ½ cups fat Although the per capita consumption of dry milk 4 tablespoons baking powder Sift dry ingredients together three times, cut in the fat until Counting Your Calories? has increased only slightly the past year, various thoroughly mixed. Store in glass or in cans. Close tightly. small packages are now available at local food stores. Amount Calories Baking Powder Biscuits (½ You can save money by using nonfat dry milk to Fresh fluid whole milk 1 cup pint) 165 1 cup mix ½ cup water or fluid milk Fresh fluid skim milk 1 cup 85 supplement fluid milk for cooking. When buying dry To mix add milk to make a soft dough. Turn onto a lightly Buttermilk 1 cup 85 milk, compare the flavor and the cost per ounce of floured board or pastry cloth and knead a few times. Pat or roll Holf ond holf 1 cup 330 the various brands on the market. to the desired thickness, and cut into biscuits. Bake in a hot oven Chocolote-flovored milk drink 1 cup 185 (450° F.) 12 to 15 minutes. Malted milk beverage 1 cup 280 Evaporated milk, diluted with equal water 1 cup 175 Economical Source of Food Nutrients UNIVERSITY OF MINNESOTA, INSTITUTE OF Nonfat dry milk 4 tablespoons (¼ cup) 110 AGffiCULTURE, ST.PAULI.MINNESOTA Ice Cream ½ cup Cooperative Extension Work In Agriculture and Home Eco­ 150 Nonfat dry milk is a good source of complete pro­ nomics, University of Minnesota, Agrtcultural Extension Serv­ Milk sherbet ½ cup 120 tein, thiamine, niacin, riboflavin, iron, calcium, phos­ ice and United States Department of Agrtculture Cooperating, Cheddar cheese 1 ounce (1 Inch cube) 115 ~1:I Jl'4tfor_d. ~lr,ctor._ !'ub!lshecj _!n fu!"!ht!~~ce of ~<:"Js Cottage cheese, not creamed ½ cup 110 phorus, and milk sugar. 1

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